Dietitian

DEPARTMENTFUNCTION(S)
I. Major Duties and Responsibilities
(^) SPECIFIC (80%) I. Clinical Dietetics (refer to Appendix A for more details)
1.1 educate clients with evidence-based nutritional principles and applied
dietetics
1.2 maintain and/or improve the nutritional status of in-patients
1.3 assist to evaluate hospital food supply and to suggest healthier food
options
1.4 communicate effectiveIy patient's nutritional care information for
seamless service during hospitalization and after discharge
2. Administration
2.1 responsible to provide clinical function of the department to inpatients
and outpatients
2.2 design clinical pathways and procedures for monitoring nutritional issues
2.3 coordinate the planning and organization of resources to achieve
effective nutritional care policy in allocated wards and dietetics
specialties
2.4 assist Head of Department in the coordination and evaluation of nutrition
- related outreach programmes
2.5 assist Head of Department in supervising and monitoring the
performance of dietitians, dietetic interns and polytechnic student
attachments
JOB
CLASSIFICATION
JOBGRADE
EFFECTIVE DATE
REVISION DATE
Exempt
JG13 (Senior 11)
JG 14 (Senior I)
I Mar 2010
I November 2020
2.6 design and enhance established protocols and standards to achieve
departmentalgoa!s
2.7 participate in quality service-related activities (system procedures)
pertaining to hospital and department - ISO 9002, ISO 14000, Six-
Sigma Processes, People Developer Standards, Balanced Score Card,
Joint Commission International Accreditation, Competency Certification
with recognized dietetic organisations
3. Foodservice
3.1 assist Foodservice Manager to train foodservice staff in nutrition-related
Issues
3.2 Iiaise with Foodservice colleagues on therapeutic diet requirements and
meal delivery
3.3 coordinate the evaluation of new dietetic products for clinical use and
foodservice use enteral formula, supplementary foods, thickening
agents, neutraceuticals
4. Financial Management
4.1 assist in monitoring the use and cost of prescribed dietetic products -
enteralformu!a, supplementary foods, thickening agents, neutraceuticals
4.2 contain costs/ expenditure within departmental budget
5. Personal Management
5.1 observe the YH's Basics and values
5.2 observe patient confidentiality appropriate Iy
5.3 support actively the local dietetics professional body (Singapore Nutrition
& Dietetic Association)
5.4 support actively at least one non-profitable organization as a volunteer
dietitian
5.5 communicate effectiveIy (focused, flexible, dynamic, sensitive) with
hospital colleagues and nori-KTPH dietitians/ nutritionist
5.6 uphold dietetic professionalism by maintaining optimum physical health
5.7 foster continuous improvements as our way of life by encouraging staff
efforts at improving processes to achieve clinical quality and operational
excellence
6. Education & Research
6.1 interpret, evaluate and utilize current research related to nutritional care
in dietetic specialties
6.2 contribute and review regularly nutrition-related and health promoting
materials available for internal and public access
6.2. , in-house and external education materials
6.2.2 layman publications
6.2.3 newspapers
6.2.4 intranet and internet
6.3 participate in the training programmes allied to nutrition and clinical
dietetics both inter- and intra-department
6.4 initiate, coordinate and participate in nutrition-worthy projects within
department orwith other healthcare teams where appropriate
(by GENERAL (20%)
,. Miscellaneous
4.1 Participate in training programmes as may be required
I2 Participate in non-dietetic activities supported by the hospital as may be
required - commemorative functions, gardening, staff health screening,
book review
13 Support good working relationship and team spirit with colleagues
1.4 Coverthe duties of department colleagues as may be required
1.5 Undertake any other duties as assigned by the Head of Department
MAJOR DUTIES AND RESPONSIBILITIES
ORGANISATION RELATIONSHIP
(SUPERVISOR'S SUPERIOR)
(SUPERVISOR)
(JOB HOLDER)
(SUBORDINATE)
JOB REQUIREMENTS
(A) EDUCATION TRAININGAND EXPERIENCE
Degree holder of nutrition and dietetics from PSG recognized university.
Preferably with minimum six years relevant working experience in clinical dietetics
Dietetic internship must be a minimum of six months and able to qualify for practicing
license or dietitian registration with the national dietitian association of the country.
Proficiency in written/ spoken English, fluent in spoken Mandarin, Malay or Tamil.
Competent in Ms Office and Social Media.
Proven ability to work efficiently and independently.
Deputy Director Allied Health Services &
Pharmacy
Head of DepartmentIManager
(B) PROFESSIONAL LICENCE
Senior Dietitian
Accredited Dietitian of Singapore with Singapore Nutrition & Dietetics Association.
Dietitian
ABNORMAL PHYSICALWORKING CONDITION
Education initiatives may be conducted at designated workplaces, nursing homes
and community setting allarge.
Nutrition talks may be conducted outside hospital premises and outside working
hours,
Appendix A
I. Clinical Dietetics
1.1. educate clients with evidence-based nutritional principles and applied dietetics
1.1. I. clients
I. , ., ., . internal - patients, out-patients, hospital staff
1.1. ,. 2. external - cluster polyclinics, nursing homes, schools, general
practitioner clinics. corporate organisations, community setting
1.1.1.3. individual, groups, seminars, workshops, public talks
.2. evidence-based nutritional principles and applied dietetics
1.1.2.1. academic and professional development
1.1.2.2. current food I neutraceuticaltrends
1.1.2.3. food knowledge
1.1.2.4. cooking and food budgetary skills
.2. maintain and I or improve the nutritional status of in-patients
1.2. I. identify nutritional needs
1.2.2. participate in ward rounds and related meetings
1.2.3. familiar with ward procedures
1.2.4. effective communication with fellow colleagues, nursing staff and other team
members
1.25. adapt hospital menus into special diets
1.2.6. implement alternative feeding routes and regimens within patient's financial
means
.3. assist to evaluate hospital food supply and to suggest healthier food options
I. 3.1. hospital food supply
I. 3.2. hospital foodservice for clientele in wards, out-patient clinics, day-hospital,
child-care centre, catering functions
1.3.3. food ou"ets within hospital premises - eatenes, retail pharmacies, convenience
stores, food I beverage vending machines
1.4. communicate effectiveIy patient's nutritional care information for seamless
service during hospitalisation and after discharge
1.4, I. diet history and nutritional care data
1.4.2. instructional careplan for patients, nursing staff and carers during admission
and step-down care
1.4.3. follow-up appointments upon discharge
,. 4.4. written and electronic record system for department and hospital